Paprika Prawn & Spinach Stew

• Meanwhile, peel potato and cut into large chunks. • Finely chop garlic. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Remove from heat and return potato to saucepan. Add the butter (for the mash) and the milk and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• When veggies have 10 minutes remaining, in a second large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then stir in passata, paprika spice blend, the water, the brown sugar and the butter (for the prawns), until slightly thickened, 2-3 minutes. Season with salt and pepper.

• Remove saucepan from heat and stir through roasted veggies and baby spinach leaves, until wilted and combined. Season to taste.